Raw Puer
Raw Puer (sheng pu'er) is made from Yunnan large-leaf sun-dried green tea using traditional methods. As a post-fermented tea, it ages naturally over time, developing the prized "越陈越香" (the older, the more fragrant) character that makes aged Puer tea so sought after.
Natural Aging
Raw Puer's value lies in natural post-fermentation. Under Yunnan's unique climate, catechins slowly oxidize into theaflavins and thearubigins, reducing bitterness over decades. A well-aged raw Puer develops complex notes of dates, camphor, and ginseng — flavors that cannot be artificially replicated.
Selecting & Brewing
Quality raw Puer features plump, hairy leaves with minimal bitterness and quick huigan (returning sweetness). Major producing regions include Xishuangbanna, Pu'er City, and Lincang, each with distinct flavor profiles. Brewing uses 100掳C water; short infusions reveal layers of complexity over 10+ steepings.
